Pumpkin spice and everything… sweet, crunchy, and nutty packed into this pumpkin spice granola. The most satisfying, healthy breakfast or snack for the fall. Homemade, vegan, gluten-free, and refined sugar-free.
Looking for a new meal prep recipe? In that case, look no further – this pumpkin spice granola is an easy, foolproof breakfast or snack recipe.
Unlike most store-bought granola, this homemade recipe is chock-full of healthy ingredients and naturally sweetened with maple syrup. Certainly, it is the perfect topping for your morning yogurt or smoothie bowls.
Best of all, it makes my entire house smell of warm spices!
If you love pumpkin spice as much as I do, you should also try my Pumpkin Coffee Cake.
Is Pumpkin Spice Granola Healthy?
Yes!
In short, here are some of the reasons I’m OBSESSED with this recipe:
Oats are one of the healthiest grain options – they’re a great balance of carbs and fiber. Additionally, they’re even higher in proteins and fats than most grains.
Learn more about the health benefits of oats here.
Pepita/pumpkin seeds are surprisingly so good for you. Altogether, these little seeds are high in antioxidants and magnesium and have been shown to improve heart health, blood sugar, and blood pressure.
Learn more about the health benefits of pumpkin seeds here.
Chia seeds everyone and their mom have been making chia seed puddings on TikTok – for good reasons. As a matter of fact, they are packed with fiber, protein, omega-3 fatty acids, and micronutrients.
Learn more about the health benefit of chia seeds here.
Coconut oil – the MCTs in coconut oil provide a great energy hit and it may even have antimicrobial effects to help you fight against disease-causing microorganisms.
Learn more about the health benefits here.
Basically, this recipe is proof that you can get all the sweet, spicy flavors of store-bought granola, without all the hard-to-pronounce additives.
So, why not have both taste and nutrition?
How to spice up your pumpkin granola?
Are you a chocolate lover?
Add some WHITE chocolate chips AFTER the pumpkin spice granola is done baking and has cooled for at least 10 minutes.
Don’t ask me why, but white chocolate is the superior pairing with pumpkin anything – it just makes sense.
Want more texture?
After cooling, add:
Dried cranberries or other dried fruits
2 tbs of fresh citrus zest
Hemp seeds
Flax seeds
Be creative – it’s a great way to incorporate any additional pantry goodies.
Ingredients for Pumpkin Spice Granola
The ingredients for this granola are super simple and you may already have most of them in your pantry:
Oats, rolled
Pecans/walnuts, heaping cups halved or chopped
Pumpkin/pepita seeds
Shredded coconut, optional
Chia seeds, optional
Pumpkin pie spice
Salt
Maple syrup
Coconut oil, melted
How to Make Pumpkin Spice Granola
Firstly, preheat the oven to 325F.
Then, line a baking sheet with parchment paper.
Afterward, stir together the oats, pecans, coconut, chia seeds, pumpkin pie spice, and salt in a large bowl.
Next, pour in the maple and coconut oil and stir until very well combined.
Then, spread the granola mixture on the prepared baking pan in an even and semi-thick layer and bake for 30 min.
After 30 min, stir the granola before baking for another 15 min.
Finally, allow at least 10 minutes for the granola to cool before adding in any additional mix-ins like chocolate chips.
Voila! The perfect pumpkin spice granola.
How to get big chunks of granola?
Specifically, the best way to keep your granola chunky is by packing the granola into a thick layer on the baking pan.
Then, let the granola cool completely before breaking it apart. In particular, this keeps the granola from separating during the cooking process.
How do you keep the granola from burning?
Of course, no one wants burnt granola!
In short, we bake at 325F so as to not burn the granola. At 30 minutes, we stir the granola before baking for another 15 minutes to ensure everything gets baked evenly.
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Also, I keep an eye out for the granola towards the end because it can go from golden to burnt pretty quickly. In this case, as soon as it starts to brown, I pop it out of the oven.
Can you freeze pumpkin spice granola?
Most definitely!
Store in an airtight bag/container in the freezer for up to 3 months!
In truth, I don’t even defrost it – it tastes just as good and is still super crunchy.
How to serve Pumpkin Spice Granola
Without reservation, pumpkin spice granola is one of my favorite breakfast additions:
- Serve it in a bowl with some fresh berries and milk for a homemade cereal
- Have it on top of Greek yogurt with some honey
- Bump up the nutritional content of your smoothie bowl
- Have it on the side of your favorite ice cream
- Add it to oatmeal for an additional crunch
- Eat it as a snack on its own!
In truth, I like to keep a jar at hand on the countertop and sneak handfuls throughout the day!
How to Store Pumpkin Spice Granola
The best thing about this granola is that it can be stored in an airtight glass jar or container for up to 2 months!
Pumpkin spice it up for weeks to come.
OTHER DELICIOUS pumpkin-inspired RECIPES:
1. Pumpkin Cauliflower Soup
2. Pumpkin Cornbread
3. Pumpkin Cookie Bars
What pumpkin-inspired recipe would you like to see next? Leave a comment below.
Pumpkin Spice Granola
Ingredients
- 3 cups rolled oats*
- 1 heaping cup halved or roughly chopped pecans/walnuts**
- 1/3 cup pumpkin/pepita seeds
- 1/2 cup shredded coconut optional
- 3 tbsp chia seeds***
- 2 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 maple syrup
- 1/2 cup coconut oil melted
Instructions
- Preheat the oven to 325F
- Line a baking sheet with parchment paper.
- Stir together oats, pecans, coconut, chia seeds, pumpkin pie spice, and salt in a large bowl.
- Pour in the maple and coconut oil and stir until very well combined
- Spread the granola mixture on the prepared baking pan in an even and semi-thick layer and bake for 30 min.
- At 30 min, stir the granola before baking for another 15 min.
- Allow to cool for 10 minutes and then add in any additional mix-ins like chocolate chips, more nuts, cranberries, etc.
Notes
Nutrition
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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